Leftover Chicken Tortellini Soup

Gina Davis


Just threw this all together on the spur of the moment. Just used what I had on hand and it turned out really good! It was cold and rainy here yesterday and this hit the spot :)

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5 Min


40 Min


Stove Top


left over chicken (i had 2 1/2 baked breast)
3 Tbsp
2 Tbsp
minced garlic or to taste
2 tsp
thyme or to taste
2 tsp
basil or to taste
2 tsp
rosemary or to taste
2 tsp
dried minced onions
1 tsp
cumin (optional i use it i love earthy flavors in my food)
32 oz. carton chicken stock or broth (i use stock)
vegetable or chicken bullion cubes (i used veggie)
2 c
water (or more if you need it)
1 can(s)
diced tomatoes (i always use my home canned tomatoes which is pints (16 oz.) so whichever can is closet to that
salt and pepper to taste
1 pkg
refrigerated tortellini whichever kind you like

Directions Step-By-Step

Heat oil in pot. when hot add your spices and let "fry" to release the flavors and to toast slightly. Cook in oil for 2 - 3 mins.
Dice leftover chicken add to pot and cook for about 5 mins
Add stock, bullion, water and tomatoes and bring to a boil. Reduce heat and simmer 30 mins. Bring back to boil
Once back to a boil add tortellini and cook for 7 -9 mins until done. I served with side salad and garlic bread :)
**** Quick tip: I cook my tortellini's separate for my soups and stews and just add the soup over them. That way if i have leftovers from the soup the pasta does not get mushy. I store it wet (not in water) in a plastic container and it is so much better the next day like this :) I do this with all my dishes that have pasta in them and the waste is so much less! If I don't think there will be leftovers I add the pasta to the soup.

About this Recipe

Course/Dish: Chicken, Pasta, Chicken Soups
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy